- 750g self-raising flour
- ½ tsp baking powder
- 185g caster sugar
- 185g butter, cubed
- 200g rhubarb, peeled and diced
- 1 piece stem ginger in syrup, cut into small pieces
- 300ml milk
Preheat the oven to 190°C (170°C/gas mark 5). Line a baking sheet with greaseproof paper.
Sift the flour, baking powder and sugar into a mixing bowl. Rub in the butter until the mixture resembles fine crumbs.
Add the rhubarb and ginger, then about two-thirds of the milk and combine until you have a soft, slightly wet dough, adding a little more milk if needed. Be careful not to overmix.
Turn out the mixture onto a lightly floured surface and roll out to about 3–4cm thick. Stamp out 10 pieces using an 8cm round cutter and place on the baking sheet.
Brush the top of the scones lightly with milk.
Put the scones into the oven and reduce the temperature to 180°C (160°C/gas mark 4). Bake for 20 minutes until risen and golden.
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